Recipe Source: The Culinary Institute of America. Baking & Pastry. John Wiley and Sons, Hoboken, 2009 p. 542
After the previous Sunday dinner's dessert disaster (also known as the Cake of Shame), I really wanted to redeem myself in the eyes of my guests (and myself, to be perfectly honest.) I found this recipe in the Baking and Pastry text from the Culinary Institute of America, and it looked about right for me. The rice component was a little different, but overall the steps weren't overly complex and it looked reasonably tasty. Plus, it was chocolate. The only change I made was to use the Fearless Sweet Shortcrust Pastry in lieu of their Pate Brisee. I did this because I wanted something I'd worked with before, lest my other dessert plan fall through. I also omitted the cocoa powder and chantilly cream, serving whipped cream on the side instead. I thought that it made more sense for people to add their own whipped cream rather than for me to remember who wanted it and who didn't. (Personally I like it better with the whipped cream.)
The result was certainly a success. A couple people thought that the rice part, which was basically a dark chocolate rice pudding, was "a little odd" until they tasted it, and the texture was certainly surprising to some people. As an indicator of the quality of this recipe, let me point out that I hate rice pudding yet loved the tart. I'm just saying.
Belgian Chocolate Rice Tart (serves 16; approx. $0.35/serving)
1 recipe Fearless Sweet Shortcrust Pastry
3 1/2 ounces basmati rice
6 ounces water
4 ounces milk
2 ounces butter
3 1/2 ounces sugar
5 2/3 ounces dark chocolate chunks
5 2/3 ounces egg yolks (this is about 6 eggs, if I remember correctly.)
2 2/3 ounces heavy cream
Whipped cream on the side, optional
- 9" tart pan with removable bottom
- 2 saucepans, one with lid
- Pie weights and aluminum foil (I used dried beans.)
- Preheat your oven to 350 degrees.
- Press the pastry into the pan.
- Line it with aluminum foil and fill with pie weights. Bake 15 minutes and cool completely.
- Combine the rice and water in one of the saucepans. Bring to a boil.
- Cover and simmer 30 minutes or until the rice is tender. Remove from heat.
- Combine the milk, butter and sugar in the other saucepan. Bring to a boil.
- Remove from heat. Add in the rice and the chocolate. Stir until the chocolate is melted and the mixture is barely warm.
- Add the egg yolks and cream to the mixture. Blend well.
- Pour the custard into the tart and spread as evenly as possible.
- Bake at 375 degrees 15 minutes or until the custard has set.
- Cool completely and refrigerate until ready to serve.